Hot and sour soup

"This is surely one of the most recognisable dishes in China and
is known everywhere in the West. This classic probably had its
roots in Beijing, though it is claimed by Sichuan and Hunan as
well. It originally called for chicken's or duck's blood but I must
confess that I'm quite happy to do without. The heat of the soup
relies not so much on chilli but black pepper instead" - Tony
Tan

Method

Place stock, garlic and ginger in a saucepan, cover, and bring to a boil over high heat, then add mushrooms, lily buds, preserved vegetable, sugar and soy sauces, and season to taste with sea salt and freshly ground black pepper. Bring to the boil and add pork, separating using a fork, then add beancurd, return to the boil and slowly stir in cornflour mixture. Slowly bring back to the boil, pour in eggs, stirring continuously using chopsticks or a fork, reduce heat to low and let eggs set for 30 seconds. Stir in vinegar and season with freshly ground black pepper, then add sesame oil and green onion and serve immediately.

Note Sichuan preserved vegetable (called zhacai
in Mandarin or ja choy in Cantonese) is often sold in cans or
plastic bags or in refrigerated counters in Chinese grocers. Made
from the stems of a variety of mustard green, it is brined, then
pickled in chilli powder. It is best to rinse off the excess chilli
and salt before use. Chinkiang vinegar is a fragrant black vinegar
made from glutinous rice, water and salt, from Jiangsu Province.
Gold Plum Chinkiang vinegar is one of the best. Lily buds (golden
needles) are dried unopened flowers of yellow and orange day
lilies. The Chinese call them 'golden needles' because they are
thin and yellow in colour. They are sold in plastic packets.

At A Glance

Serves 6 people

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